Pad Thai Quinoa Bowl

This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

4 cups low-sodium chicken broth

2 cups quinoa, rinsed and drained

1 tablespoon coconut oil, divided

1 large boneless, skinless chicken breast, cut into thin strips

¾ cup shredded cabbage

½ cup edamame

¼ cup diced broccoli stems

2 carrots, cut into matchsticks

2 green onions, chopped

3 eggs

1 teaspoon sesame oil

Thai peanut sauce:

¼ cup natural peanut butter

¼ cup reduced-sodium soy sauce

3 tablespoons rice vinegar

2 tablespoons chili garlic sauce

2 tablespoons chopped fresh ginger

3 cloves garlic, minced

1 teaspoon sesame oil

½ cup salted peanuts, chopped

3 tablespoons chopped fresh cilantro

Instructions

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.